Sultani Dal (Traditional Mughlai Style Lentil Curry)

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Sultani Dal (Traditional Mughlai Style Lentil Curry)


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 3
  • 1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes

  • 1 tbsp. butter

  • 1 tbs. oil

  • 1 tsp. cumin seeds

  • 2 tsp. garlic, chopped

  • 1 onion, chopped

  • 10 green cardamoms

  • 10 cloves

  • 2-3 green chilies, slit

  • 1/4 tsp. turmeric powder

  • 1/2 tsp. red chili powder

  • 1 tsp. salt or to taste

  • 3/4 cup yogurt, beaten

  • 1/4 cup cream

  • pinch of saffron mixed with 2 tbsp. milk/water

  • 2 betel leaves

  • 1 small charcoal

  • 1 dry red chili

  • 1 tbsp. coriander leaves, chopped


  • Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red.
  • Pressure cook the lentils in 2 cups water, turmeric powder and red chili powder for 4-5 whistle. Blend well with a hand blender till it is well mashed.
  • Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and saute till it stops crackling, Add 1 tsp. garlic and saute till it changes colour.
  • Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well.
  • Now place the betel leaves on the cooked dal and place the live charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smokey flavour.
  • Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chili. After it stops crackling, add the remaining garlic and saute till it changes colour.